Gluten-Free Bread

Study finds celiac disease more likely for at-risk children who eat gluten

27-Aug-2019 By Kristine Sherred

Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.

Pea protein favored for starch based gluten-free bread: Study

19-Feb-2013 By Kacey Culliney

Pea is the ‘most acceptable’ protein for starch based gluten-free bread, finds new research.

Marigot mineral complex improves gluten-free bread texture

06-Apr-2007 By Jess Halliday

Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.